Italian Style Turkey Meatballs

Spaghetti and meatballs...always a "go to" quick weekday meal when I am pressed for time or don't know what to make...or simply haven't defrosted anything!  These meatballs can be made ahead, baked, frozen,  and defrosted in the sauce or the microwave. Of course, they can also be served fresh from the oven.  They are infused with little bits of spinach.   I like to take the opportunity to squeeze in extra vegetables whenever possible...so I've added chopped baby spinach to these meatballs.  If you don't care for spinach, you certainly could leave it out, but I really like the way the spinach looks inside the meatballs.

If you are making the meatballs ahead, bake as directed and then place them in a single layer on a sheet pan in the freezer until they start to freeze, then transfer to a zippered freezer bag for storage.

With this recipe you get 5 2-inch meatballs for 4 p+.  I served them with Basic Tomato Sauce Two Ways ( the chunky style, 1pp for 1/2 cup)  that I had in the freezer and spaghetti (5pp for one cup or approx. 4 oz cooked), then garnished with a bit of grated, Parmesan cheese for a very comforting and quick weeknight meal! 

Italian Style Turkey Meatballs

Servings - 6  ( approx. 30 2-inch meatballs)  Serving size - 5 (2" meatballs)   PP per svg - 4 points+

Nut info for 5 meatballs:  Calories - 177.9,   Total Fat - 7.2g,   Carb. - 8.6g,   Protein - 19.4g,   Fiber - 0.9g

1.2 pounds ground turkey (93/7)

1 small onion, finely diced

2 garlic cloves, minced

1 cup chopped organic baby spinach

1/2 cup Italian style seasoned bread crumbs

1/4 cup grated Parmesan cheese

1/4 cup egg beaters

1/2 tsp salt

1/4 tsp fresh ground black pepper

1/2 tsp Italian seasonings

1. Preheat oven to 400 degrees F.   In small nonstick skillet on medium heat, sprayed with cooking spray and cook  onion and garlic until tender, about 3 -5 minutes.  Take off heat and add spinach.  Set aside to cool slightly.  

2. In large bowl, combine the ground turkey, bread crumbs, cheese, egg beaters, salt, pepper, Italian seasonings, and slightly cooled onion/garlic/spinach mixture.  Mix well with hands.  

3.  Using a cookie dough scoop ( or spoon ), form into meatballs, carefully roll into 2" balls.  Don't compress them.  Place evenly on a baking sheet lined with parchment or sprayed with cooking spray.  ( I used nonstick foil )

4.  Bake meatballs for 25 - 35 minutes, or until internal temperature reads 165 degrees F.  Serve warm or allow to cool and freeze for another day. 

PRINTABLE RECIPE

I made it to my WW meeting last night, and my leader talked me into buying the new PP Just 5 cookbook, and I can't wait to try some new recipes and post them! :)